-----GLAZE-----
1/4 c Packed
brown sugar,
1/4 c Sweetened condensed milk
2 tb Unsalted
butter
1 c Confectioners' sugar
1 ts Pure vanilla extract
-------------FROSTING-------------
3 oz Cream cheese, softened
6 tb Unsalted butter, softened
1 tb Sour cream,
1 tb Pure maple syrup
1 ts Pure vanilla
extract
3 To 3 1/2 cups confectioners
-sugar
1. Heat oven to 350 degrees. Grease a 13- by
9-inch baking pan. Sift together the flour, baking soda and
salt; set aside.
2. Beat butter and granulated sugar in large
bowl of electric mixer on high speed until light, 2 minutes. Add
eggs, one at a time, mixing well after each addition. Stop the mixer
and add bananas, sour cream and vanilla. Mix in on low speed. Fold
in the dry ingredients and nuts with a rubber spatula.
3. Transfer batter to prepared pan. Bake until a
toothpick inserted in the center comes out clean, about 35 minutes.
Cool completely on wire rack.
4. For caramel glaze, combine brown sugar and
condensed milk in a small saucepan. Cook over medium heat, stirring
often, until mixture begins to bubble. Reduce heat to low and add
butter; cook and stir until melted. Remove from the heat and stir in
confectioners' sugar and vanilla. Spread over cooled cake.
5. For frosting, beat cream cheese and butter until
smooth. Stir in sour cream, maple and vanilla. Add enough
confectioners' sugar to make a smooth, thick frosting. Carefully
spread over caramel glaze.
Cakes and Bakery
Delights Recipes